Bechamel. Veloute. Espangnole. Tomato. Hollandaise.
Whether it’s glazed over a steak, spooned over fresh pasta, or mixed into a soup—we’ve all had a taste of the French mother sauces. The right sauce can elevate any dish—providing textural contrast, balancing flavors, or adding extra seasoning. Master each of the five mother sauces and you’ll have the building blocks to make countless other delicious dishes. Students will take home recipes and all food made in this hands-on cooking series.
Class 3. Espangole - A basic brown roux that originated in Spain in the late nineteenth century. It is the base for sauces such as Demi-Glace and Sauce Bourguignonne.
This class is part of a 5-class series. Classes in this series are $75 each or $325 for the complete series.